Strawberry Lime Macadamia Cheesecake




Extra Strawberry Layer:

  • 1 cup more fresh strawberries, hulled
  • 1 tbsp coconut oil, liquified

Optional Decorative Toppings:

  • Use any toppings of choice, such as fresh strawberries or other berries. 


  1. Place all crust ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into your 6″ springform pan and press down into a crust shape. Place in the fridge while working on the filling.
  2. Blend all filling ingredients into a smooth mixture (a power blender like a Vitamixworks best, or just pause frequently to scrape down the sides and keep blending). Transfer most of this mixture, leaving about 1-2 tbsp in the blender, into the pan over the crust. Set aside.
  3. Add extra strawberry layer ingredients into the blender and blend into a smooth mixture. Carefully pour this over the filling in the pan (I like to use a spoon and just plop the mixture bit by bit over the filling rather than pour it straight down so that it’s distributed a bit more evenly). Use a skewer to swirl in the top layer into the bottom layer a little (optional). Top with any decorative toppings if using.
  4. Cover the pan (I like to cover it with paper towel then a sheet of plastic wrap and an elastic to help it not get too much of a frost bite, but it’s optional) and place in the freezer for approximately 5-6 hours or preferably overnight for the cake to set. Remove the cake from the freezer and thaw out a little before serving (about 1 hour in the fridge or 15-20 minutes at room temp). Enjoy! (Freeze any leftovers).


Credits to the owner of the recipe: 

Audrey of "

Unconventional Baker"

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